30 Minute Chicken Mole
with Lime Rice
Tastes like it’s been cooking all day…but alas, only 30 minutes, and dinner is on the table.
It’s rich with chipotle, green chiles, tahini, cinnamon and that ending of chocolate. Dig into the buttery lime rice with the fresh tomatoes and warm saucy chicken.
I love serving it with toasted tortillas – because it’s always good to dip all that extra sauce.
Thighs or breast..CHICKEN
Use chicken thighs or breasts. I used a combination. Some prefer the thighs, because they tend to not dry out and have more flavor. While the chicken breasts are leaner and shred up nicely.
Either way, they both work. Serve them all with an extra spoonful of the sauce on top! So good.
More easy + quick chicken recipes.
30 Minute Non Traditional Chicken Mole with Lime Rice
- Total Time: 40 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, small diced
- 3 garlic cloves, roughly chopped
- 1 teaspoon coarse sea salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons adobo sauce from a can of chipotle peppers
- 1 chipotle pepper, roughly chopped
- 14.5 oz. diced roasted tomatoes
- 6 oz. green chiles
- 2 heaping tablespoons tahini
- 1 1/2 cups chicken bone broth
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon or 1 cinnamon stick
- 6 chicken thighs (boneless and skinless) or 4 chicken breasts
- 1 cup jasmine rice
- 1 lime, zest and juice
- 2 tablespoons salted butter
- 1 oz. unsweetened chocolate
- 1 tablespoon sesame seeds
- 3 scallions, sliced
- 2-3 roma tomatoes, diced
Get Recipe Ingredients
Instructions
- In a large heavy duty skillet (enamel cast iron works great), heat the olive oil, onions, garlic cloves, salt and pepper over medium heat. Saute for 3-4 minutes until they are softened.
- Add in the adobo sauce, chipotle pepper, roasted tomatoes, green chiles and tahini. Stir to combine and cook for 10 minutes (stirring occasionally).
- Pour everything into a blender. Blend until smooth.
- Add it back into the skillet. Add in the chicken broth, chili powder, paprika, cinnamon and chicken. Using tongs nestle the chicken into the sauce and bring up to a simmer. Let the chicken and sauce simmer while you do step 5.
- Meanwhile, start cooking the rice. Combine 2 cups water, a pinch of salt and the rice into a small saucepot with a lid. Bring to a boil, then turn to low and let simmer for 14 minutes.
- When the rice is finished cooking, turn the heat off and remove the lid. At the same time, turn the chicken heat off.
- Add the lime zest, juice and butter to the rice. With a fork fluff it up while combining the ingredients.
- Add in the chocolate to the chicken and let it melt. Stir to completely combine everything.
- When ready to serve, add the sesame seeds, scallions and roma tomatoes as a garnish.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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Hi, I'm Kat.
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Hi, I’m Kat — a Colorado-based Personal Chef and the heart behind White Sparrow Food Company.
Here, I share the same easy, wholesome, gluten free recipes I cook for my clients, made simple for real life at home.
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